This is an easy vegetarian pasta dish made with jarred roasted red peppers. You can use the real thing and roast your own peppers, but I opted for a shortcut here, especially since I found a great deal on imported roasted red peppers. I created this mainly for my son. He is a pasta fanatic, and crazy about olives. He isn’t crazy about spaghetti sauce though, and leaves most of the sauce on his plate, so I used a red sauce that was nutritious and would stick to the noodles well. It was a hit with him and my husband. I found my son the next morning eating it straight from the fridge, before I could even get in the kitchen and make him something for breakfast. I guess he already knew what he wanted.
I hope everyone has a great holiday weekend. We are going to Cocoa Beach tomorrow to attend a charity surfing event. The waves here have been huge because of Hurricane Earl. We are hoping Earl dies down and isn’t a threat to our friends to the north, and thankful we were spared from this first big hurricane of the season by a good sized cold front. Have a beautiful Labor Day weekend.